Finding the fermented beans were delicious, the prince, a dedicated Buddhist scholar, helped incorporate natto into shojin-ryori, the plant-based diet of Zen monks. Natto, made by fermenting ...

Natto – a integral part of Japanese cuisine – was once only known abroad by hardcore foodies. But Japanese food makers are creating new forms of the fermented soybeans and gaining global fans.

Natto is a traditional Japanese fermented food with a unique smell and stickiness. In 2020, the National Cancer Center announced that high consumption of natto lowers mortality risk.

Japanese nutritionist and longevity expert Michiko Tomioka shares her favorite "medicinal multigrain rice" breakfast to start ...

A start-up firm affiliated with Keio University developed a new food source made of a powdered form of a bacterium used for natto fermented soybeans. The bacterium can be mixed into bread and ...

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...